THE BEST VEGAN "EGG" SALAD
This Vegan Egg Salad is the best, thanks to 2 secret tricks! Full of plant-protein, it's a great breakfast or lunch recipe.
Provided by Caitlin Shoemaker
Categories Entree
Time 20m
Number Of Ingredients 11
Steps:
- Remove the Tofu from its package and press for 10-15 minutes. Then, the Tofu to a clean, dry towel and wrap it up while you prepare the "dressing."
- To make the Mayo "dressing", add all of the remaining ingredients, except for the Chives, to a high-speed blender and process until thick and creamy.
- Uncover the Tofu and use a knife to roughly chop it; I cut mine into thin strips, then on random diagonals to make a variety of chunks. Gently press another clean towel on top of the chopped Tofu to remove any excess moisture, then transfer to a bowl. Add in the Chives and dressing, and fold until well incorporated.
- Add more Black Salt and Pepper to taste, then serve as desired. Refrigerate leftovers for up to 7 days; this recipe will not freeze well.
VEGAN EGG SALAD SANDWICH
Only 10 minutes to make and it tastes just like eggs! Perfect for a quick lunch. Make this salad ahead of time for meal prep.
Provided by Sam Turnbull • It Doesn't Taste Like Chicken
Categories Main Course
Time 10m
Number Of Ingredients 10
Steps:
- To make the vegan egg salad: chop the tofu into a small cube. Add the tofu to a large bowl along with the vegan mayonnaise, nutritional yeast, yellow mustard, green onions, black salt, and turmeric. Gently mix. If desired add table salt and pepper to taste.
- To make vegan egg salad sandwiches: toast the bread if desired. Layer 4 slices of bread with a lettuce leaf and then follow with a generous serving of the vegan egg salad. Top with the remaining slices of bread and serve.
Nutrition Facts : Calories 248 kcal, Carbohydrate 6 g, Protein 12 g, Fat 19 g, SaturatedFat 2 g, Sodium 590 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
EGGLESS SALAD
Steps:
- Place the tofu in a mixing bowl and mash with a wooden spoon. Mix in the remaining ingredients and combine well. Chill slightly, then serve on a bed of mixed greens or as a sandwich.
ALMOST EGGLESS EGG SALAD
More than just a substitute for egg salad! The only egg is in the mayonnaise; use soy mayonnaise for a vegan variation. Serve on wheat toast with crisp lettuce and fresh tomato slices.
Provided by Jill
Categories Egg Salad
Time 4h10m
Yield 4
Number Of Ingredients 13
Steps:
- In a small bowl, combine mayonnaise, sweet pickle relish, vinegar, mustard, sugar, turmeric, dill, and parsley. Mix well, and reserve.
- Place drained tofu in large bowl, and crumble with a fork. Stir in onion and celery. Mix in reserved mixture. Season to taste with salt and pepper. Chill for several hours to allow flavors to blend.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 8.2 g, Cholesterol 2.6 mg, Fat 15.5 g, Fiber 2.9 g, Protein 18.2 g, SaturatedFat 2.3 g, Sodium 90.4 mg, Sugar 2.4 g
EGGLESS EGG SALAD
Since adopting a vegan diet two years ago, I found the food I missed most was eggs! (I thought it would be pastrami, but who knew?) This recipe combines the flavors of my favorite eggless egg salads tasted along the way.
Provided by Yosemite Chef
Categories Spreads
Time 20m
Yield 4 sandwiches, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Slice one-third of the tofu and mash in a bowl.
- Add the other ingredients in whatever order you wish.
- I like to slice and cube the remaining tofu so it resembles the egg salad I grew up with: kind of chunky with the yolks fully incorporated.
- Enjoy on rye bread or on crispy crackers.
- Bon appetite!
ALMOST EGGLESS EGG SALAD
More than just a substitute for egg salad! The only egg is in the mayonnaise; use soy mayonnaise for a vegan variation. Serve on wheat toast with crisp lettuce and fresh tomato slices.
Provided by Jill
Categories Egg Salad
Time 4h10m
Yield 4
Number Of Ingredients 13
Steps:
- In a small bowl, combine mayonnaise, sweet pickle relish, vinegar, mustard, sugar, turmeric, dill, and parsley. Mix well, and reserve.
- Place drained tofu in large bowl, and crumble with a fork. Stir in onion and celery. Mix in reserved mixture. Season to taste with salt and pepper. Chill for several hours to allow flavors to blend.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 8.2 g, Cholesterol 2.6 mg, Fat 15.5 g, Fiber 2.9 g, Protein 18.2 g, SaturatedFat 2.3 g, Sodium 90.4 mg, Sugar 2.4 g
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